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Crispy Voodoo Egg Rolls Yum!
Alyssa

Crispy Voodoo Egg Rolls Yum!

Enjoy the perfect appetizer with crispy voodoo egg rolls, packed with bold flavors and a crunchy bite. A must-try for any snack lover.
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Ingredients Method

Ingredients
  

  • 12 oz Boudreaux’s Frozen Cooked Peeled & Deveined Crawfish Tail: This ingredient brings a unique seafood flavor with a delicate texture essential to the authentic Cajun taste.
  • 13 oz Hillshire Farm Cajun Style Andouille Smoked Sausage: This sausage is key to adding a smoky spicy kick to the egg rolls, providing robust flavor.
  • 1/2 cup Chopped Green Peppers: The green peppers offer freshness and a mild crunch balancing the richness of the filling.
  • 1/2 cup Chopped Yellow Peppers: These peppers add a touch of sweetness and color enhancing the dish's overall aesthetic.
  • 1/2 cup Chopped Red Peppers: Red peppers contribute to the flavor profile with their sweetness and vibrant color.
  • 1/2 cup Chopped Red Onions: Red onions provide a subtle sharpness that complements the other ingredients well.
  • 3/4 cup Heavy Cream: The creamy texture binds the filling together while adding richness and depth to the flavor.
  • 1 tsp Garlic Powder: Garlic powder is essential for enhancing the overall flavor of the filling offering a warm, fragrant note.
  • 1 tsp Onion Powder: Similar to garlic powder onion powder helps to deepen the savory flavors in the dish.
  • 1 tsp Smoked Paprika: This spice adds a subtle smokiness echoing the sausage's flavor and bringing a hint of warmth.
  • 1/2 tsp Cayenne Pepper: For those who love heat cayenne pepper provides an exciting kick to the egg rolls.
  • 1 1/2 tsp Tony’s Original Creole Seasoning: This iconic seasoning blend incorporates various spices that are quintessential to Cajun cuisine.
  • 1 cup Colby Jack Cheese: Cheese is a must in any egg roll; Colby Jack brings a mild flavor and creamy texture.
  • 1 cup Mozzarella Cheese: The mozzarella adds stretchiness and creaminess ensuring that each bite is decadently cheesy.

Method
 

  1. Heat 1 tablespoon of butter in a medium pot over medium heat. Once melted, add 13 oz of Cajun style andouille smoked sausage. Cook for about 7-8 minutes until the sausage is browned and has released its flavorful oils.
  2. Add the flavor base: To the sausage, incorporate 1/2 cup chopped green peppers, 1/2 cup chopped yellow peppers, 1/2 cup chopped red peppers, and 1/2 cup chopped red onions. Stir well and cook for another 3-4 minutes until the vegetables are softened.
  3. Incorporate the cream: Pour in 3/4 cup heavy cream along with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1 1/2 tsp Tony’s original Creole seasoning. Mix the ingredients thoroughly and let it simmer for an additional 3-5 minutes until thickened.
  4. Add the cheese: Gradually fold in 1 cup of Colby Jack cheese and 1 cup of mozzarella cheese, cooking until the cheeses are fully melted and incorporated into the mixture (approximately 4-5 minutes).
  5. Prepare the egg rolls: Lay one egg roll wrapper on a flat surface, and place about 2-3 tablespoons of the filling in the center. Brush the edges of the wrapper with egg wash (beaten egg) to help seal. Fold the wrapper over the filling, making sure to tuck in the sides and press to seal. Repeat for the remaining mixture.
  6. Fry the egg rolls: Heat peanut oil in a deep frying pan over medium-high heat. Carefully drop the egg rolls into the hot oil, frying in batches to avoid overcrowding, for about 2-3 minutes or until golden brown and crispy.
  7. Drain and serve: Remove the cooked egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce!